This easy one-pot Chicken Meatball Soup with Kale is hearty and the perfect cold weather meal. It is so flavorful and yummy!
Gather all Ingredients:
To get started, you’ll need the following ingredients:
- Olive oil
- Vegetables: onion, carrots, celery, kale. For garnish (optional): fresh green onion, parsley, and/or dill.
- Liquids: chicken stock and water.
- Spices and seasonings: salt, black pepper, thyme, and cloves.
- Grain: rice.
- Meatball ingredients: chicken, breadcrumbs, salt, black pepper, and garlic powder.
How to make this recipe:
- Make the meatballs:
In a medium bowl, mix all meatball ingredients until just combined. Shape mixture into 16 – 17 meatballs, approximately 1 1/2 tablespoons each. Set it aside.
- Cook onion, carrots, and celery
Heat the olive oil and add the onion, carrots, and celery into a pot. Season with salt and ground black pepper. Cook over medium heat for 5-7 minutes, until the vegetables are tender.
- Add everything else and simmer
Pour in the water and chicken stock. Bring to a boil. Season with salt, pepper, thyme, and cloves to taste. Add rice and meatballs and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes. Stir in kale and cook for 2 more minutes.
- You are done. Yummy!
Garnish with the fresh green onion and enjoy.
Chicken Meatball Soup with Kale: Frequently Asked Questions
Absolutely. You can freeze this soup. It’s best to thaw the soup prior to heating, ideally overnight in the fridge.
Yes, you can substitute ground turkey for chicken in the meatballs.
Yes, you can prepare the soup ahead of time. I would keep the kale out until reheating to maintain its freshness and color.
Kale takes about 2-5 minutes to cook in the soup, depending on your preference for tenderness.
You can add canned cannellini or chickpeas beans (drained and rinsed), for added protein and texture.
More Soup Recipes you will Enjoy!
Tuscan Kale and White Bean Soup
Chicken Soup with Cabbage
Turkey Noodle Soup
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Chicken Meatball Soup with Kale
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 2 – 3 carrots (finely chopped)
- 2 – 3 celery stalks (finely chopped)
- 2 cups fresh kale (torn into pieces with center ribs removed)
- 4 cups chicken stock
- 4 cups water
- Salt and black pepper (to taste)
- ⅓ cup long grain rice
- ¼ teaspoon dried ground thyme (or to taste)
- ¼ teaspoon dried ground cloves (or to taste)
- For garnish (optional): fresh green onion, parsley, and/or dill
Meatball ingredients:
- 1 pound ground chicken
- ¼ cup breadcrumbs
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Make the meatballs: in a medium bowl, mix all meatball ingredients until just combined. Shape mixture into 16 – 17 meatballs, approximately 1 1/2 tablespoons each. Set it aside.
- Heat the olive oil and add the onion, carrots, and celery into a pot. Season with salt and ground black pepper. Cook over medium heat for 5-7 minutes, until the vegetables are tender.
- Pour in the water and chicken stock. Bring to a boil. Season with salt, pepper, thyme, and cloves to taste. Add rice and meatballs and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes.
- Stir in kale and cook for 2 more minutes. Garnish with the fresh green onion and enjoy.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
